What is the difference between freeze-drying technology and ordinary drying?

  • Time of issue:2021-03-12 16:20
  • Origin:

(Summary description)Freeze-drying technology (freeze-drying for short) is a new type of food processing technology, which is very healthy and harmless to the human body. Let's take a look at how it is different from ordinary drying:



Ordinary drying is one of the methods to keep the material from deteriorating. There are many drying methods, such as sun drying, boiling drying, drying, spray drying and vacuum drying. However, these drying methods are all carried out at temperatures above 0°C or higher. The product obtained by drying is generally reduced in volume and hardened in texture. Some substances have been oxidized, and most of the volatile components will be lost. Microorganisms will lose their biological vitality, and the dried substances will not easily dissolve in water.



The principle of freeze-drying is well understood. First put fresh fruits and vegetables into a freeze-drying machine at minus 50°C for freezing. After the fruits and vegetables are frozen, vacuum the drying box and increase the temperature slightly after the vacuum is formed. The ice in the fruits and vegetables is directly sublimated into water vapor and separated from the fruits and vegetables, while the "skeleton" of the fruits and vegetables remains unchanged in volume and loose and porous. The moisture that can be removed by freeze-drying can reach more than 95%.



Freeze-drying technology is carried out at low temperature, such as protein, microorganisms, etc. will not be denatured or lose biological vitality. When drying at low temperature, the loss of some volatile components in the substance is very small, which is suitable for some chemical products, medicines and food drying.



During the freeze-drying process, the growth of microorganisms and the action of enzymes cannot proceed, so the original properties can be maintained. Because it is dried in a frozen state, the volume is almost unchanged, the original structure is maintained, and no concentration occurs. Since the drying is carried out under vacuum, there is very little oxygen, so some easily oxidized substances are protected. Drying can remove more than 95-99% of water, so that the dried product can be stored for a long time without deterioration.

What is the difference between freeze-drying technology and ordinary drying?

(Summary description)Freeze-drying technology (freeze-drying for short) is a new type of food processing technology, which is very healthy and harmless to the human body. Let's take a look at how it is different from ordinary drying:



Ordinary drying is one of the methods to keep the material from deteriorating. There are many drying methods, such as sun drying, boiling drying, drying, spray drying and vacuum drying. However, these drying methods are all carried out at temperatures above 0°C or higher. The product obtained by drying is generally reduced in volume and hardened in texture. Some substances have been oxidized, and most of the volatile components will be lost. Microorganisms will lose their biological vitality, and the dried substances will not easily dissolve in water.



The principle of freeze-drying is well understood. First put fresh fruits and vegetables into a freeze-drying machine at minus 50°C for freezing. After the fruits and vegetables are frozen, vacuum the drying box and increase the temperature slightly after the vacuum is formed. The ice in the fruits and vegetables is directly sublimated into water vapor and separated from the fruits and vegetables, while the "skeleton" of the fruits and vegetables remains unchanged in volume and loose and porous. The moisture that can be removed by freeze-drying can reach more than 95%.



Freeze-drying technology is carried out at low temperature, such as protein, microorganisms, etc. will not be denatured or lose biological vitality. When drying at low temperature, the loss of some volatile components in the substance is very small, which is suitable for some chemical products, medicines and food drying.



During the freeze-drying process, the growth of microorganisms and the action of enzymes cannot proceed, so the original properties can be maintained. Because it is dried in a frozen state, the volume is almost unchanged, the original structure is maintained, and no concentration occurs. Since the drying is carried out under vacuum, there is very little oxygen, so some easily oxidized substances are protected. Drying can remove more than 95-99% of water, so that the dried product can be stored for a long time without deterioration.

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  • Time of issue:2021-03-12 16:20
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Information
Freeze-drying technology (freeze-drying for short) is a new type of food processing technology, which is very healthy and harmless to the human body. Let's take a look at how it is different from ordinary drying:
 
 
 
Ordinary drying is one of the methods to keep the material from deteriorating. There are many drying methods, such as sun drying, boiling drying, drying, spray drying and vacuum drying. However, these drying methods are all carried out at temperatures above 0°C or higher. The product obtained by drying is generally reduced in volume and hardened in texture. Some substances have been oxidized, and most of the volatile components will be lost. Microorganisms will lose their biological vitality, and the dried substances will not easily dissolve in water.
 
 
 
The principle of freeze-drying is well understood. First put fresh fruits and vegetables into a freeze-drying machine at minus 50°C for freezing. After the fruits and vegetables are frozen, vacuum the drying box and increase the temperature slightly after the vacuum is formed. The ice in the fruits and vegetables is directly sublimated into water vapor and separated from the fruits and vegetables, while the "skeleton" of the fruits and vegetables remains unchanged in volume and loose and porous. The moisture that can be removed by freeze-drying can reach more than 95%.
 
 
 
Freeze-drying technology is carried out at low temperature, such as protein, microorganisms, etc. will not be denatured or lose biological vitality. When drying at low temperature, the loss of some volatile components in the substance is very small, which is suitable for some chemical products, medicines and food drying.
 
 
 
During the freeze-drying process, the growth of microorganisms and the action of enzymes cannot proceed, so the original properties can be maintained. Because it is dried in a frozen state, the volume is almost unchanged, the original structure is maintained, and no concentration occurs. Since the drying is carried out under vacuum, there is very little oxygen, so some easily oxidized substances are protected. Drying can remove more than 95-99% of water, so that the dried product can be stored for a long time without deterioration.

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